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Kamut.

Kamut is an ancient relative of modern durum wheat.  This grain dates back thousands of years and was used by the egyptians.   Different versions of the story have been told but basically these grains were discovered in Egytian temples shortly after the second world war.  36 grains were brought back to America and 32 of the grains sprouted.  After hundreds if not thousands of years an ancient, superior, life giving crop had been revived.

One thing that makes this grain so awsome is the fact that this grain has been "untouched" by modern plant breeding programs which appear to have sacrificed flavor and nutrition for higher yields dependent upon large amounts of synthetic agricultural inputs.

Kamut is two to three times the size of common wheat containing 20–40% more protein, higher in lipids, amino acids, vitamins and minerals, and a "sweet" alternative for all products that now use common wheat.

Nutritionally superior, it can be substituted for common wheat with great success.  Kamut has a rich, buttery flavor, and is easily digested by people who are senstive to wheat because it only contains trace amounts of gluten.   Even people with coliec disease can properly digest this grain.

Kamut is considered a "high energy grain." Athletes, people with busy lives and anyone looking for quality nutrition will find Kamut brand products a valuable addition to their diet. A bowl of hot Kamut cereal in the morning, or a delicious serving of Kamut pasta at noon will satisfy between meal hunger pangs as well as urges for snacking.

Now Let me show you how to prepare this Ancient power house for maximal nutrient absorbstion.


The Timing is Critical!
  • When you sprout this grain you must watch for the little tail that is sprouting. When it is about the length of the seed or even less, that is the best time for consumption.  If some grains are sprouted too long (2 days or more) then they become almost too sweet. This is because the complex carbohydrates have broken down into too many simple sugars.

  • The first few times you eat sprouted grains they may seem a little firm and chewy. This is because we have eaten soft, mushy, and mostly fiberless grains our entire lives.  After a short period of time your teeth will become stronger and you will love grinding on these sprouted vitamins.

Resourses: Stallknecht, G.F., K.M. Gilbertson, and J.E. Ramey. 1996.
Alternate wheat cereals as food grains: Einkorn emmer, spelt, kamut, and triticale. p. 156–170.